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Maggie Beer

Apricot fool 4

Apricot Jam Fool with Almond and Rosemary Crisp

Apricot fool 4

Step 1: Preheat oven to 180C.

Step 2: To make the almond crisp, place the Verjuice, brown sugar, almonds and rosemary in a bowl and toss to combine.

Step 3: Spread the almond mixture evenly on a baking tray lined with baking paper.

Step 4: Bake for 9 minutes then rotate the tray and cook for another 9 minutes, watching to make sure the sugar does not burn.

Step 5: Remove from the oven and set aside to cool, then break into shards.

Step 6: Place the thickened cream into a mixing bowl and whisk until a soft peak. Fold through the mascarpone until combined.

Step 7: To serve place ½ the cream mixture into the serving glasses then add ½ of the jam.

Step 8: Repeat the layers finishing with apricot jam on the top.

Step 9: Place shards of the almond and rosemary crisp on top along with rosemary to garnish

Ingredients

  1. 157ml 2/3 cup mascarpone
  2. 250ml 1 cup thickened cream
  3. 125ml 1/2 cup Apricot Jam

Almond and Rosemary Crisp

  1. 1/3 cup brown sugar
  2. 250ml 1 cup flaked almonds
  3. 1 tspn rosemary finely chopped

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